1. Use your blender: 2. Blend milk and egg substitute, while running add the flour. 3. You can use any size pan, but about a 9 inch or less works best. No stick pan is best. Heat pan with a little margarine melted over bottom, add about 1/4 cup of batter to pan and swirl to cover entire bottom. When it is bubbley and turns a light brown use a spatula to turn it. Second side is done quickly. Use a medium heat. If you like your pancake thinner--use less batter, or thicker--use a little more. 4. Serve directly to plate, or stack between wax paper and keep warm in over until ready to serve. 5. One can cover with fruits add some Powdered sugar or substitute then roll each pancake. Happy Eating! ---------------------------------------------------------------------------
Nutrition
Ingredients
